Spicy leek and potato soup
A tasty soup to warm the cockles on a cold day – this potato leek soup recipe can be a starter, snack or light meal. Make this recipe on a winter’s day and you’ll find the whole family coming back for seconds!
Ingredients
Method
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 3 large leeks, roughly chopped
- 4 large potatoes, diced
- 1L chicken stock
- ½ tsp chilli flakes
- 250ml cream
Method
- Drizzle oil or melt butter in a large casserole dish over medium-high heat. Sauté the onion and garlic for 4-5 minutes or until the onion is translucent.
- Add leeks and cook for 4-5 minutes or until softened.
- Once softened, add potatoes, chicken stock and chilli flakes. Season to taste with salt and pepper. Cook for a further 15-20 minutes or until the potatoes are tender. Remove from the heat and set aside to cool for 10 minutes.
- Using a stick blender or blender, purée until smooth.
- Add cream and blend until well combined. Serve and enjoy.
Tips:
- Cream is optional. It’ll make your soup much tastier, richer and creamier, but you can substitute it for milk if you don’t have it on hand (or if you’d rather keep the calories down!).
- If using a traditional blender, blend in two batches and allow your soup to cool before you blitz it to avoid any soup explosions! We recommend using a stick blender instead if you have one handy.
- Dial the spice up or down by adjusting the amount of chilli flakes. Omit completely for a mild leek and potato soup.
FAQs:
- Is this recipe suitable for vegetarians?
- Yes! Just substitute vegetable stock for chicken stock if you are planning to cater to vegetarians.
- What are the best type of potatoes to use in leek and potato soup?
- The best type of potatoes to use are medium to starchy potatoes like russet potatoes, yellow or Yukon Gold.
- How long does leek and potato soup last for?
- The soup can be frozen, without the cream, for up to 3 months. Once heated through, add the cream and bring to a simmer before serving. You can also store it in an airtight container in the refrigerator for up to four days.
- What should you serve with Spicy leek and potato soup?
- For a great accompanying dish, we love this Tomato and Fresh Herb Focaccia or Alice Ardnell’s Basic Bread recipe. Of course, if you are pushed for time, a New World bakery bread would also do the trick!